Sheet-Pan Boneless Pork Chops With Broccoli
This baked pork chops recipe is perfect for those nights when you want a quick, healthy dinner with minimal clean-up. By baking the pork chops in the same pan as the broccoli, the crisply roasted broccoli absorbs the flavorful juices from the pork chops.
Servings: 4
Calories: 198kcal
Equipment
Ingredients
- 4 thick-cut boneless pork chops
- ¼ cup extra virgin olive oil divided
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian Seasoning
- 4 cups fresh broccoli florets
- 3-4 cloves of fresh garlic finely minced
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Place pork chops on the baking sheet and drizzle each chop with olive oil. You will need approximately 1 1/2 tablespoons for all four pork chops.
- In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and one teaspoon of Italian Seasoning.
- Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper to taste. Put the pan in the oven for 10 minutes.
- Add the fresh broccoli florets to the same mixing bowl and drizzle with the remaining olive oil.
- Add remaining Italian Seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper to taste.
- Arrange seasoned broccoli on the baking sheet around the pork chops, spreading into a single layer.
- Place the baking sheet into the oven and roast for 13-18 minutes, turning the pork chops and stirring the broccoli halfway through.When the broccoli is easily pierced with a fork, it is ready. Next, check the doneness of the pork using an instant-read meat thermometer. If it reads 145°F, you're good to go.
- Remove the sheet pan from the oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving.
Notes
Notes and Cooking Tips
- Opt for thick-cut pork chops; thin-cut boneless pork chops can become tough if cooked too long.
- You can use bone-in pork chops if you like. However, you need to be careful not to overcook them as they usually tend to be thinner on one side.
- Always cook meat to temperature, not by time. Actual cooking time varies based on several factors. These include internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.
- Use an intent-read meat thermometer to check the doneness of the chops. The minimum safe cooking temperature for fresh pork is 145°F.
- The internal temperature of the meat will continue to rise while resting. Let the chops rest for 5-10 minutes before serving. This will allow the juices to redistribute, and the meat will retain them during the slicing, resulting 'n a flavorful, juicy steak for the salad.
Variations of this Dish
- You can swap the broccoli for another hearty veggie like cauliflower, brussels sprouts, or green beans.
- You can add some halved baby potatoes (gold, red, or both). Put the potato halves on the baking sheet first and bake for 5-10 minutes while you prepare the pork chops and the vegetables. Please note that this will add about 5-10 minutes to the total cooking time for the dish.
- If you don't have baby gold or red potatoes, you can use whatever potatoes you have on hand.
Nutrition
Calories: 198kcal | Carbohydrates: 9g | Protein: 9.5g | Fat: 15.3g | Saturated Fat: 2.3g | Cholesterol: 20.7mg | Sodium: 626.4mg | Fiber: 3.3g | Sugar: 1.7g